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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-31-2010, 12:35 AM | #1 |
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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First Brisket Pron...
I am a little disappointed with my results, but not too terrible for the first attempt. It turned out very flavorful, but unfortunately somewhat dry. Not sure how accurate my grate probe was, but it measured between 260-280 during the cook. When I was probing for overall temp, I was getting readings all over the place from 170-190......perhaps I should have pulled it then? I left it on for another 30 minutes or so, then foiled it for an hour. I used Plowboys Bovine Bold seasoning, I really like the flavor it brought to the table. I may need to come up with an au jus to moisten it up when I serve it, any ideas would be appreciated.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit Last edited by Groundhog66; 10-31-2010 at 12:52 AM.. |
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10-31-2010, 12:53 AM | #2 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Well, it sure looks good!
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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10-31-2010, 02:46 AM | #3 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Yeah... it looks killer! Yes a little dry, but still very good. Did you foil and add some broth when it got up to 160-170?
Not that I've ever done a brisket... but I've read a lot of threads! Cheers! Bill
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10-31-2010, 06:14 AM | #4 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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Nice briskey........
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10-31-2010, 08:19 AM | #5 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Thats a nice brisket. Pull the brisket off of the cooker once your probe slides through it like butter and don't look at the temp.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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10-31-2010, 08:21 AM | #6 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Looks fine from here!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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10-31-2010, 08:59 AM | #7 |
Full Fledged Farker
Join Date: 09-12-10
Location: Springfield, VT
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Looks pretty fine from where I am sitting. Nice bark, nice smoke ring. I think I would have pulled it off when you hit 170 and let it rest, then slice and serve
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10-31-2010, 10:01 AM | #8 |
Knows what a fatty is.
Join Date: 10-26-10
Location: NC
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Looks great, nice looking bark and smoke ring! I like to foil at 170 (adding a mixture of broth, apple juice, rub etc) and then pull at 190. Using the juices from the foil for my au jus.
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GOSM and UDS |
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10-31-2010, 10:04 AM | #9 | ||
Babbling Farker
Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Quote:
Quote:
I think that is the plan for next time around, thank you for the comments everyone
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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10-31-2010, 10:05 AM | #10 |
On the road to being a farker
Join Date: 10-06-10
Location: Omaha, NE
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Looks really good. I can't wait to smoke my first.
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10-31-2010, 10:30 AM | #11 |
On the road to being a farker
Join Date: 09-21-10
Location: Amherst, Massachusetts
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Looks good, thanks for sharing your experience!
I've read a few things here I'll try and remember for my first brisket cook on the WSM.
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10-31-2010, 10:45 AM | #12 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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The dry part might not have been your technique maybe a just that brisket. Try a few more. I do like the temps you are using for the smoker but I don't use the internal temp for much anymore just the probe like butter feeling.
I also add liquid for the briskets nap(rest) Low sodium beef broth is what I add. Looks good by the way!!
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10-31-2010, 11:01 AM | #13 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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I like to take my briskets to 200 degrees / no resistance, then wrap them and cooler them for a few hours.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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10-31-2010, 11:01 AM | #14 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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It looks great for your first brisket Tim! I haven't tried a hot & fast on flat by itself yet but from what I understand, it is harder to cook than a whole packer brisket.
I've done 3 packer briskets hot & fast (with injection) and have tried foiling around 170 and also tried not foiling until it was time to let it rest. Mine came out juicier when foiling around 170. Juices continue to flow out of it during the foil time and you can use those juices when you slice & serve the flat. I usually let mine rest in a cooler stuffed full with towels for 2-3 hrs.
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10-31-2010, 11:37 AM | #15 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm going to guess by the temps you listed that it was dry because it was not done. Keep working at it though. It looks good, especially for a first time brisket!
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